Hi everyone, after a few weeks without eggs, we finally scored some. To celebrate? I baked brownies – the best brownies I know how to make. They’re fudgy, deep-dish, and decadent with a high fat (butter & chocolate) to flour ratio. We ate some, froze some, and left some for neighbors. In addition to lots of bittersweet chocolate in the batter, I dial up the intensity with 1/4 cup of espresso powder and an infusion of fragrant, freshly ground cardamom seeds blooming in vanilla extract. It’s a flavor profile I love every time I encounter it. They’re Turkish coffee chocolate brownies, and I’d happily use my last eggs and chocolate to make them.
– Chocolate: I love Amy Guittard and her family’s San Francisco-based chocolate. For these brownies I use a bag of Guittard Organic Bittersweet 74%. That said, any good bittersweet chocolate over 70% is great. If you can only get semi-sweet right now in the 60-70% zone – they’ll still be delicious, but look for bittersweet as your first choice.
– Grinding spices: If you have a coffee grinder at home, you can grind the cardamom seeds along with your beans when grinding the espresso powder. That said, it’s probably easier to use a mortar and pestle to quickly grind the cardamom – your coffee grinder will retain the cardamom scent for a while if you don’t clean it which takes some effort. To clean a coffee grinder you can grind a handful of white rice to clear it of other ingredients and scent.
– Invest in good cardamom:…